The macarons were still too sweet for my liking. I might try reducing the granulated sugar even more (or less?) to 30g next time. Not sure if that would change the whole chemistry behind the baking. But let's experiment. I can't wait to make some crazy flavor combinations once I master these chocolate macaron.

For the filling, I attempted at making the espresso ganache. Sadly, they didn't quite solidify. The taste was exceptionally good though. Creamy. Espresso-y. And perfect balance of sweetness and bitterness. Definitely need to give this recipe another try and be more careful at the simmering step!

I also did run into the problem of the macarons sticking onto the non- stick silpat. After ripping a few of them off for a quick taste test, I googled for some solutions. :P Turns out putting them back into the oven for another 5-10 minutes works magic!

Nice. I had a few successful macaron experiences and some not so nice ones. My last batch of chocolate ones was a mess. :P Hop over to my site, I have the most delicious coffee buttercream recipe that's perfect for your chocolate macarons. I'm sure you'll love it because it's not too sweet and it's light, fluffy and smooth. Here's the link for your reference.http://utry.it/2010/09/opera-macarons.html